Preheat oven to 350° F. Place pecans on a cookie sheet, and toast until they become aromatic, about 10-15 minutes. Watch them carefully as they burn easily.
Lay out a large piece of parchment paper or wax paper on the counter. In a small bowl, mix brown sugar, spices, and salt. Set aside.
In saucepan on medium heat, melt butter. Add the brown sugar mixture, and stir until sugar dissolves completely. Add bourbon and cook for another 5 minutes. Remove from heat.
Add pecans to sauce and mix to coat. Pour pecans onto prepared parchment paper, and separate the pecans with 2 forks. Allow to cool at least 20 minutes.
Makes 2 cups of pecans. I figured a serving is roughly 1/4 cup each. This recipe makes more pecans than you'll need for the pudding. Use the leftovers to top salads, throw on ice cream, or just snack on!